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This is an excerpt from MS Douce 257
(England, 1381)
The original source can be found at MedievalCookery.com

Charlet. Nym porke & seþ it wel & hak yt smal. Nym eyryn wyþ al þe wytys and swyng | hem wel al togedere, & kast god swete mylke þereto & boyle yt & messe yt forþe.

Recipes with similar titles:

lvj charlette (Two Fifteenth-Century Cookery-Books)

charlete (Two Fifteenth-Century Cookery-Books)

charlet (A Noble Boke off Cookry)

charlet (A Noble Boke off Cookry)

Charlet (Ancient Cookery [Arundel 334])

Charlet (Forme of Cury)

xxxix Charlet (Fourme of Curye [Rylands MS 7])

Charlet (Liber cure cocorum [Sloane MS 1986])

Charlet (Thomas Awkbarow's Recipes (MS Harley 5401))

Charlet (Recipes from the Wagstaff Miscellany)

Charlet (Recipes from John Crophill's Commonplace Book)